Marry Me Chicken Meatballs

You're going to love this easy Marry Me Chicken Meatballs recipe. Juicy chicken meatballs in a creamy sun-dried tomato and spinach sauce is your new go-to weeknight dinner.

Course Dinner

Cuisine American

Keyword chicken meatballs, Marry me chicken, Marry Me Chicken Meatballs

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 374kcal

Author Alida Ryder

Ingredients

For The Chicken Meatballs

1 lb (500g) ground chicken /chicken mince
½ cup grated Parmesan cheese
2 slices (50g) white bread crusts removed
4 tbsp milk
1 tsp garlic powder
1 tsp dried oregano sage, basil or thyme can be used too.
½ tsp pepper
1 tsp salt

For The Marry Me Sauce

½ lb (250g) bacon finely chopped
4 garlic cloves grated
6 sun-dried tomatoes in oil, finely chopped
7 oz (200g) baby spinach
½ cup chicken stock
1 cup heavy cream
½ cup milk
2 tsp cornstarch
salt and pepper to taste
fresh lemon juice to taste
fresh basil or parsley to serve

Instructions

Tear the bread into small pieces then add to a large mixing bowl. Pour over the milk and allow to soak for 5 minutes.
Add the cheese and seasonings, mix together making sure the bread is smooth. Add the chicken and mix until just combined.
Using an ice cream or cookie scoop, scoop the mixture into balls. Wet your hands then form each ball into a meatball.
In a large skillet, pan or braiser set over medium heat, brown the meatballs in a splash of olive oil. Remove and set aside.
In the same pan, cook the bacon until crisp, remove and set aside.
Cook the garlic and sundried tomatoes in a teaspoon or two of the sun-dried tomato oil (if using).
Add the spinach and allow to wilt then deglaze the pan with the chicken stock.
Whisk together the cornstarch and milk. Pour in the chicken stock and cream along with the cornstarch slurry.
Season with lemon, salt and pepper.
Add meatballs back and simmer for 10 minutes or until the sauce has thickened and the chicken meatballs are cooked through.
Scatter over fresh parsley or basil and serve.

Video

Notes

I've re-tested this recipe with the panade method (soaking bread in milk), panko breadcrumbs and dried breadcrumbs. I much prefer the texture of the panade method as it results in the juiciest, soft meatballs. It also means you don't need an egg. Feel free to use one-third cup panko breadcrumbs and add a beaten egg.

Nutrition